- Preparation Time
- Under 30 min
- Difficulty
- Easy
- Occasion
- Picnic Recipes, General
- Recipe Type
- Soup
- Cuisine
- Chinese Cuisine
Egg Bubble Soup , has long been a favorite at Chinese Restaurants. Many people have always wanted to try their hand at making the dish, but were worried how it would turn out. Delicious broth and perfect, silken strands of egg are intimidating, but with a bit of practice and effort, you too can enjoy your very own version of Egg Bubble Soup
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 4 nos | 310 | 21.2 | 0.84 |
  | 0.125 teaspoon | 0.6 | 0.01 | |
  | 3.5 ounce | 916.76 | 103.5 | |
  | 1 teaspoon | 1.28 | 0.01 | |
  | 1.5 teaspoon | 0 | ||
| Total | 1228.64 | 124.72 | 0.84 | |
Preparation Method
- 01 Heat the Oil in a work over low heat to about 350oF (175oC),
- 02 or unTil a piece of Scallions green sizzles and moves around
- 03 when dropped in the Oil.
- 04 Add the Egg and fry unTil the Egg solution bubbles but has
- 05 not yet begun to brown. Add 4 cups (1 liter) of Water.
- 06 Stir in the Salt, glutamic acid, and Pepper. Simmer unTil fragrant. Pour
- 07 the soup into a tureen, sprinkle with Scallionss, and serve.
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